Avocado Stuffed Eggs


  • 12 hard boiled eggs
  • 2 ripe avocados, halved, stoned and pitted
  • 1 clove garlic, minced
  • 1 tbs extra virgin olive oil
  • kosher salt and fresh cracked black pepper
  • 24 Endive leaves or small crisp lettuce leaves
  • Fresh basil leaves for garnish
These stuffed eggs have a beautiful light green color which is quite stunning when served as an appetizer.

  • Cook the eggs in boiling water.
  • Cut eggs in half and add yolks to a bowl.
  • Add the avocados, garlic, olive oil and mix well.
  • Season with salt and pepper.
  • Place mixture in a pastry bag or just add mixture artfully onto endive or lettuce leaves.
  • Place on a serving platter.

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